Spanish Yellow Rice, Rice-Cooker Style (gluten-free, vegan, ACD)

Yellow Rice served with Spanish Bean Soup

My meal last week at The Columbia Restaurant has put me in the mood for Spanish-inspired food, so I threw together a little Yellow Rice to eat with some homemade Spanish Bean Soup.  Instead of cooking it on the stove top, I made it in the rice cooker, so it was super simple. 

The rice turned out fragrant and flavorful, with a beautiful yellow color, thanks to a mixture of turmeric and Spanish saffron. It was really delicious with the soup; my recipe for Spanish Bean Soup was inspired by a soup I had at The Columbia, and it was great.  I only had Hungarian paprika, so I need to get over to Penzey's for some pimenton (Spanish smoked paprika) and make the soup again.  It contains chorizo and ham (I am breaking the "no sugar" rule to indulge in some local ham!), so vegans and vegetarians, don't hold your breath for this one.  After I give it another go, I'll share the recipe with you.

In the meantime, enjoy some delicious Spanish Yellow Rice!  My housemates both loved it.


Spanish Yellow Rice, Rice-Cooker Style

serves 6-8 | adapted from Emeril Lagasse

This recipe has a subtle flavor that would go well with a wide variety of cuisines, but is especially excellent with beans or other Spanish cuisine. Use high-quality saffron to get the best flavor - good saffron is worth the extra money. Penzey's is a good source of spices if you don't have good spice shops or kitchen shops locally - you can order online.

  • 2 cups long-grain brown rice, soaked in water 8-12 hours, drained, and rinsed
  • 1/2 large sweet yellow onion, finely chopped
  • 2 large garlic cloves, crushed and minced
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 2 pinches cinnamon
  • large pinch high-quality saffron threads, crushed
  • 4 cups chicken stock, vegetable broth, or filtered water (broth/stock will lend a better flavor)
  • 2 tablespoons olive oil, ghee, or butter
  • 1/2 teaspoon salt

Place all ingredients in a rice cooker, cover, and cook per manufacturer's instructions. After cooking is complete, let sit covered and undisturbed for 10-20 minutes. The fluff with a fork and serve!  If desired, garnish with green peas, thinly sliced green onions, thinly sliced red pepper, or fresh cilantro. 

*The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

*Heads up! This post may contain some affiliate links. If you buy something through one of those links you won't pay a single cent more, but I'll get a small commission that helps keep the content flowing. P.S. I only recommend products I use in my own daily life!